Try this kishka recipe (also spelled: kishke recipe) for the Passover / Pesach festival. Vegetarian recipes for traditional Jewish foods can sometimes be a challenge to create, but the following kishka recipe manages to both create kishka and respect vegetarian concerns, meaning the kishka recipe contains no animal ingredients.

What is kishka (or kishke)? Kishka or Kishke means either "gut", "intestine", or in culinary terms, "sausage" in Yiddish. In addition to kishka referring to different varieties of sausages, kishka can also refer to different varieties of pudding. The words "kishka" or "kishke" are of Slavic origin and are akin to the Polish word "kiszka", also meaning "gut", "intestine", and in culinary terms, "sausage". Kishka or kishke is essentially beef or fowl casing that is stuffed with meat, flour, and spices, and then cooked. In addition to Jewish and Polish cooking, kishka is also found in Russian and Ukrainian cooking (Russian: kishka; Ukrainian: kyshka). The Ashkenazi-Jewish version of kishka is traditionally made by stuffing a kosher beef intestine with matzo meal and rendered fat (known in Yiddish as "schmaltz") as well as spices (sounds yummy, can't wait to eat it! Not! Just kidding, it's really good in my opinion). Paprika is one of the spices used, and depending on the amount of paprika used, the color of kishka can range from grey-white to brownish-orange. If the traditional way of making kishka doesn't grab your fancy for eating kishka, then you can take solace in the fact that in recent times, edible synthetic casings often replace the beef intestines, so the thought of eating food made from beef intestines can be erased from your mind and your stomach can now relax. Enjoy this vegetarian kishka recipe for the Passover / Pesach festival!